Using corn tortillas for this recipe cuts the milligrams of sodium greatly since corn tortillas have zero sodium content while flour tortillas are never no-salt added.
The sodium content of this recipe reflects using corn tortillas. It you use flour tortillas, adjust the sodium content according to the amount of sodium in the tortillas that you use. I highly recommend making and refrigerating the tomato ranchero sauce in advance which cuts down on the time it takes to assemble all the ingredients. You can even freeze the sauce for long term storage.

4. While tomatoes cook, heat 1 teaspoon oil in a small (8 inch) skillet over medium heat. Turn heat to medium low and place one tortilla into the skillet. Cook on each side until lightly browned, about 1 to 2 minutes per side. Remove from skillet. Repeat with second tortilla; remove from skillet. Keep tortillas warm by wrapping loosely in foil and placing them in a low (200 degree) oven.

5. Shortly before tomatoes are done, heat remaining 2 teaspoons oil over medium low heat in the small skillet. Add eggs. Cook until eggs are firm, about 4 minutes. If you prefer firmer yolks, you can turn eggs over and cook for several more seconds. Remove pan from heat.

6. Place tortillas on two separate plates. Spread 1/4 of tomato ranchero sauce (about 2 Tablespoons) onto each tortilla. (If the sauce was made and refrigerated in advance, heat well before using.)

7. Place cooked egg on top of the tomato mixture. Spoon the remaining sauce evenly over the eggs.

8. Sprinkle each serving with 1 teaspoon grated Parmesan cheese. Top with cilantro, if using. Serve.